From a nutritional standpoint, the chalaza is made of the same proteins found in egg whites, making it perfectly safe to eat. During cooking—whether you’re frying, scrambling, or baking—it blends in and essentially disappears.
There’s no need to remove it unless you’re preparing dishes that require an ultra-smooth texture, such as custards or delicate sauces. Otherwise, leaving it in won’t affect the flavor, texture, or quality of your food.
Understanding what the chalaza is can make cooking feel more comfortable and reassuring—turning something that looks strange at first into a simple reminder of how naturally and efficiently eggs are designed. 🍳✨